Easy Mince and Cheese Pie
This Kiwi classic will become a family favorite in your home. The recipe is for a family-sized pie, however, you could use it to fill smaller hand-held sized pies.
I have used frozen pastry sheets for this recipe but you could make your own if you would prefer.
I like to use shortcrust pastry for the bottom as it gives it a more sturdy base than the flaky, but you can just use flaky if you would like to.
The filling should have a thick gravy texture so that the filling stays in the pie. Use a little more stock if required to form a thick glossy gravy or if it is too runny add more thickening.
Served traditionally with mashed potato and peas you can however use whatever side you want to serve. Don’t forget to add some tomato sauce (ketchup) on the side.
Recipe Card
Easy Mince and Cheese Pie
Description
This Kiwi classic will become a family favorite in your home. The recipe is for a family-sized pie, however, you can use it to fill smaller hand-held-sized pies.
Traditionally served with a side of mashed potato and peas, however, you may serve it up with any other sides you may wish.
Ingredients
Making the Pie
-
Pastry
Thaw the pastry and piece together two sheets if you need so that it fits your 9-inch round pie plate or tin.
I use short-crust pastry for the bottom layer and a sheet of flaky for the top.
You can substitute the shortcrust pastry and just use flaky pastry however the bottom of the piece won’t be as robust as when using shortcrust.
Once the bottom layer is in the plate leave the edges untrimmed until the top layer goes on.
-
Making the filling
Brown the diced onion and mince in a frying pan until browned. Mash out all the lumps so that the meat is all uniform in shape. Once the meat is brown drain any liquid and fat that has formed whilst cooking.
Add the beef stock or stock powder (add one cup of water if you use stock powder. If using liquid stock use 1 cup. Add the remaining ingredients except the 2 Tbs of water and corn four.
Cook over medium heat for roughly 15 minutes until most of the stock has evaporated but still has enough liquid to form a gravy. Add more stock if needed.
Once it has reached this stage mix the 2 tbs of water and 2 Tbs of corn flour together and then add to the mince. Continue to stir over medium heat until a thick gravy is made and it coats the mince. (see the picture)
There should be no liquid left but a thick glossy gravy on the mince.
Leave the filling to cool for 10 minutes before placing it into the pie plate.
-
Adding the cheese
Arrange slices of cheese on top of the mince filling. You may use grated cheese if you like. I used mild cheese but you can use whichever cheese you wish.
-
Topping the Pie
Add the flakey pastry to the top of the pie making sure that it covers the whole top. Press together with your finger to push the bottom layer of pastry to the top. (See picture
Using a knife cut around the pastry to remove excess pastry.
Cut vents in the top of the pie.
Brush the top of the pastry with a beaten egg wash.
-
Bake at 180 Fanbake for roughly 35-40 minutes.
The pie top should be golden brown and the bottom fully cooked and browned as well.
-
Sides
Traditionally a family-sized mince and Cheese pie would be served with Mashed potato and another green side like peas or green beans. However, you can serve it wherever you like.
Note
Serve with creamy mashed potato and whatever else side you wish. Also of course with a dob of Tomato sauce! (ketchup)